A Choco-holic's Dream

Yesterday, in my ever evolving search for work, I found myself in new territory. There I was, in a professional kitchen, taking orders from a pastry chef. I had to pinch myself between nibbles. I was honored to be asked into Olympic Provisions - a kitchen renowned for its cured meats. Their bacon is the best and their salamis have been saluted by the likes of The New Yorker. I was at once giddy and nervous. It was my first coming to the Mecca of Meat and I was working with ... chocolate!?

And oh boy what tasty, tasty chocolate. OP's Chocolate Salami is a delicate blend of ganache, nuts and spices that mimics the flavors from their popular meat products. One bite and you will be hooked for life. They are a sweet treat that no one should be deprived of.

My role was simple: weigh, package and label. But, it was great to get a taste of a new field and learn about a dessert I'd never heard of. The perks weren't that bad either ...

Yours in food,

AW

White Chocolate-Macadamia Nut Cookies

When I got my hands on this recipe, I thought they would make the perfect Christmas gifts for my family. They were such a hit that it seems only fare to share. Enjoy y'all, and let me know how the baking goes!

What You Need:

      2    cups flour

      1    tsp. kosher salt

   1/4    tsp. baking soda

1 1/2    cups packed light brown sugar

1 1/2    cups sugar

    16    tbsp. unsalted butter, softened

      2    eggs

      1    tbsp. vanilla extract

1 1/2    lb. roughly chopped white chocolate

      1    lb. roughly chopped roasted and salted 

            macadamia nuts

 1. Whisk together flour, salt and baking soda in a bowl; set aside. In a large bowl, Beat sugars and butter together on medium speed until fluffy. Add eggs one at a time beating after each addition until smooth; beat in vanilla. Add dry ingredients and beat until just combined; stir in chocolate and nuts.

2. Heat oven to 325. Using a 1-oz. ice cream scoop or two spoons, portion and shape dough into balls and place 2" apart on parchment paper-lined baking sheets. Bake until golden brown (about 14 minutes.)

They are just that easy. Don't go overboard with the size of the ball, these little guys really spread out. Also, the recipe says it makes roughly 5 dozen so sharing may be in you wasteline's best interest ;)

Dress for Success

In my mind, a Thanksgiving meal is not complete without oyster dressing. It was there every year when I grew up and I didn’t appreciate it until I moved away and spent Turkey Day with some other amalgamation of “family”. Now, I make oyster dressing for myself and take it with me to whatever household harbors me for the holiday.

Finished Oyster Dressing. Still Bubbling!

What I Use:

• One or two jars of oysters (depending on the size of the jar and the oyster about 20 oz)
• 1 cup celery - chopped
• 1 cup onion - chopped
• One loaf of bread - toasted and broken up (or the store bought pre-toasted chunks)
• One can of mushrooms (12 oz)
• Milk and/ or stock (enough to make it all soggy)
• 4-5 Eggs (enough to make it all sticky)
• Salt, pepper, sage (I like lots of sage)
• Butter (some for the bottom to prevent stickage and some for the top to make it golden brown)

In a large bowl combine everything but the butter and oysters. The bread should be wet and stick together, but not complete mush. Gently mix in the oysters until they are evenly distributed. Put in a buttered cake pan or cast iron skillet. Put a few pads of butter on top to help with the browning and bake in a 350 degree oven for 30-45 minutes or until well browned and cooked through.

I’m salivating just thinking about it.

Step One: Toast the bread. There is something therapeutic about this step ...

Don't be shy with the butter! (I sprinkle with more sage right before the oven)

Black Wednesday

Forget "Black Friday", what am I thinking grocery shopping the day before Thanksgiving!? I am off to one of my favorite places on the planet, and on a day that it will be teaming with turkey-hungry lunatics desperate to shop with expediency yet remain in my way at all times. Everyone at the grocery store this time of year wanders around oblivious to the world acting as if the world revolves solely around them when they know darn well it revolves around me. I MUST eat something before I go lest I snap.

I am shopping for fixings to make oyster dressing. It is the one dish that, because I am away from my family, I am not 100% guaranteed to be served during my favorite meal of the year so I have taken it upon myself to make it. For the past four years, it has become a much talked about dish and one I am beginning to wonder why I only prepare once a year.

Here is my shopping list:

• One or two jars of oysters (depending on the size of the jar and the oyster)
• One head of celery
• One loaf of bread
• One can of mushrooms
• Butter
• Milk
• I already have the proper seasoning (salt, pepper, sage).  

Sounds simple enough right? Now, put everything in the bag and nobody gets hurt.

Catch you on the flip side.

AW

5-WAY

I am currently smelling a pot of Cincinnati-style chili simmering on my stove top (thanks, Maureen, for the awesome birthday present) and realizing that there is nothing quite like the tastes of home. I've let Ate-Up sit idle for far too long--in part because I have been dong very little cooking as of late--but it seems with Thanksgiving looming and more holidays to come, its time to start cooking again. What better way to get inspiration to cook, share and discuss recipes, than by digging into the recipes that take me home without a plane ticket. It is in that spirit that my next posts will be my favorite meals that I remember from my family.

Cheers, guys and now it's time for some chili-sketti!

AW

If you know anything about me, you know that I love bacon. I wrap it around things. I stuff it in things. I eat eat it a la carte, in a sandwich, crispy or rare.

In the next few weeks I am going to treat myself to porky goodness all so my fine readers can pig out with out counting calories. I have a few key spots to hit around P-town and will dig up a few recipes from the vaults to tickle your taste buds and inspire your inner iron chef.

AW

Better Late than Never

I know that I promised some meat-free recipes in honor of giving up my favorite ingredient for lent but, as I posited in my previous post, we have been eating a lot of fish sticks and frozen French fries. That being the case, I have been at a loss for quality posts for everyone to eat up. After hearing from a faithful reader (that’s you Pablo) I decided to reach into the archive and post some meals that haven’t yet made it to the page. I promise there are some veggie treats to come, but I hope this quells your belly yelping.

On Top of Spaghetti, All Stuffed with Cheese

My Gram makes a mean meatball. I would never dare attempt to match her prowess, so instead I struck out to create my own monstrosity. I took some tips from my mom, mixed that with my own flavor pallet, stuffed it all with shredded mozzarella, and then browned them in bacon fat. Trust me, you’ll never make any other meatball again.

What you’ll need:

1 pound ground meat: I used all beef, but I encourage experimentation
½ onion: finely chopped
1 egg
2 cloves of garlic: finely chopped
Bread crumbs: I didn’t measure, maybe 1/3 cup … ish
Oregano: palm full
Basil: palm full
Salt and Pepper
Crushed Red Pepper: to taste
Shredded Mozzarella: about ½ cup set aside

Combine all ingredients except the cheese in a large bowl. Pick out a small portion of the mixture and pat it flat against one palm. Place a pinch of the Mozzarella in the center and wrap the meat around it forming a ball. Repeat until all the meat is gone. I made 7 large meatballs, but you could certainly make them smaller if you prefer.





In a large skillet heat oil or, in my case, bacon fat. (Use just enough to coat the bottom of the pan.) Arrange your meatballs around the pan, turning them often to keep their round shape and to ensure they brown evenly on all sides. Meanwhile bring a pot of your favorite pasta sauce to a slow simmer. When the meatballs have been browned on all sides, remove them from the pan and place them in the pot with the sauce. This will help ensure they are cooked through, keep them moist, and add flavor to your sauce. Cover and cook for as long as it takes to prepare your favorite pasta.

Serve and enjoy!